Mafaldine with Ragout

🛒 Ingredients

• Mafaldine pasta 80 g · 280 kcal
• Ground Beef (85% lean) 67 g · 167 kcal
• Pancetta 13 g · 52 kcal
• Yellow Onion 33 g · 13 kcal
• Carrot 17 g · 7 kcal
• Celery Stalk 13 g · 2 kcal
• Crushed Tomatoes (canned) 117 g · 23 kcal
• Dry Red Wine 30 g · 24 kcal
• Beef Broth (low sodium) 67 g · 7 kcal
• Olive Oil 7 g · 62 kcal
• Garlic Clove 2 g · 4 kcal
• Parmesan Cheese (grated) 8 g · 32 kcal

👨‍🍳 Instructions

1. Dice pancetta, onion, carrot, and celery finely. Mince the garlic. Set aside all prepared vegetables.
2. In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add pancetta and cook until crispy and fat is rendered, then remove it and set aside.
3. Add the ground beef to the pot, breaking it up with a spoon. Brown the meat thoroughly on all sides, then drain any excess fat.
4. Add the diced onion, carrot, and celery (soffritto) to the pot. Sauté for 8-10 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine has almost completely evaporated, about 5-7 minutes.
6. Stir in the crushed tomatoes and beef broth. Bring the ragout to a gentle simmer, then reduce heat to low, cover, and cook for at least 2-3 hours, stirring occasionally.
7. About 10 minutes before the ragout is done, cook the Mafaldine pasta in a large pot of salted boiling water according to package instructions until al dente.
8. Drain the pasta, reserving a little pasta water. Add the cooked pasta to the ragout, along with the reserved crispy pancetta, and toss to combine. If needed, add a splash of pasta water to loosen the sauce.
9. Serve immediately, topped with freshly grated Parmesan cheese.